Many area farmers continue to face uncertain futures, since recent rains in southern Wisconsin have ended neither the current drought nor concerns about ongoing water shortages. Still, with 100-degree days behind us (for now), there are some summer pleasures to be had. For example, after a pleasantly sweaty hike last night through the UW’s Lakeshore Nature Preserve, J and I stopped by the Chocolate Shoppe for some yummy soy ice cream. (Yes, it’s possible to live in Wisconsin and get non-dairy ice cream! They even had two kinds of gluten-free cones available for those with food allergies and intolerances.) J had the delicious Raspberry Nebula Soy, while I tried for the first time and loved the Espresso Oreo Soy. It’s hard to deny the many pleasures of sitting outside on a summer night, licking a freshly scooped cone.
That said, seeing propylene glycol later in a number of flavors’ ingredient lists (available online) has me reconsidering how soon I’ll be partaking again. As the Chocolate Shoppe website and store signage say, “Nutritional Information: Don’t even ask. This is the best ice cream made in Wisconsin, and it tastes so good because it has gobs of rich Wisconsin cream, tons of real ingredients for boat-loads of luscious flavors. That means it’s not low-fat, low-calorie or low-anything, and that’s why everyone loves it. You want nutrition, eat carrots.” Besides the aforementioned propylene glycol, the other “real” ingredients in Raspberry Nebula Soy include sodium benzoate, red #40 and blue #1. I think my love affair with Chocolate Shoppe soy dessert may have just come to an abrupt end.
To finish this post on a more upbeat note, let’s rewind to our lovely pre-dessert hike, during which we skirted the edge of the Eagle Heights Community Garden. For your viewing pleasure, I offer the following short video of the garden from the UW.